SLOW-COOKER DRIP BEEF SANDWICHES
Provided by Ree Drummond : Food Network
Time 8h10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the beef: Toss the roast in a 6- to 8-quart slow cooker with the rosemary, salt and a generous grinding of pepper. Add the pepperoncini with their liquid and the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.
- For the caramelized onions: When the slow cooker has about 15 minutes left, heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
- Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker to keep warm.
- For the sandwich assembly: Preheat the broiler. Put the rolls on a baking sheet and spread each with a tablespoon of butter. Broil until toasted, about 2 minutes.
- Heap a generous portion of meat on each roll, then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and extra cooking liquid on the side for dipping.
- Allow the leftover beef to cool completely, then transfer to a resealable freezer bag with a nice portion of cooking liquid and freeze for later use. When ready to serve, thaw completely in the refrigerator, then heat through and serve with additional sandwich fixings.
SLOW COOKER ORANGE BEEF
A "take out fake out," this is supposed to taste like Orange Beef from the Chinese restaurant. Adapted from a recipe by Stephanie O'Dea at http://bit.ly/aW5OiM
Provided by DrGaellon
Categories One Dish Meal
Time 7h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place meat in a zip top bag with soy sauce, ginger, honey and orange juice. Refrigerate overnight.
- Transfer contents of bag to 4 qt slow cooker. Add peppers, onions and bok choy. Cover and cook on low 6-7 hours or high 3-4 hours, until meat is very tender. Serve over rice.
ZESTY ORANGE BEEF
I put this recipe together in the morning before I leave for work. In the evening, the amazing aroma greets me when I open the door. All I have to do is quickly cook some rice, and dinner is served. -Deborah Puette, Lilburn, Georgia
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- Place beef in a 4-qt. slow cooker. Add the mushrooms, onion and chiles. In a small bowl, combine the brown sugar, orange juice, soy sauce, vinegar, cornstarch, ginger, oil and garlic. Pour over meat., Cover and cook on high for 5-6 hours or until meat is tender, adding snow peas during the last 30 minutes of cooking. Stir in orange zest. Serve with rice.
Nutrition Facts : Calories 310 calories, Fat 8g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 554mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
GREEK BEEF PITAS
A local fast-food pita restaurant inspired me to make my own Greek-style sandwiches at home. Add olives if you like. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in oregano and 1/2 teaspoon salt., In a small bowl, mix yogurt, tomato, cucumber, dill and remaining salt. Spoon 3/4 cup beef mixture over each pita bread; top with 3 tablespoons yogurt sauce. If desired, top with additional tomatoes and cucumbers. Serve with remaining yogurt sauce.
Nutrition Facts : Calories 407 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 851mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 2g fiber), Protein 34g protein.
SLOW-COOKER GINGER BEEF ROAST
Start this take on beef roast in your slow cooker for a ginger-fresh version of the one-dish hit. Roll with the Asian theme-serve with rice and sugar snap peas.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h35m
Yield 8
Number Of Ingredients 7
Steps:
- Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with peppered seasoned salt. Cook beef in skillet over medium-high heat 5 to 6 minutes, turning once, until brown on both sides.
- Spray 5- to 6-quart slow cooker with cooking spray. Place beef in cooker (if necessary, cut beef in half to fit in cooker). Mix stir-fry sauce, ketchup, vinegar and gingerroot in small bowl; pour over beef.
- Cover and cook on Low heat setting 8 to 9 hours.
- Place beef on platter; cover to keep warm. Add stir-fry vegetables to mixture in cooker. Increase heat setting to High. Cover and cook 15 to 20 minutes or until peppers are tender. Remove netting or strings from beef. Serve pepper mixture with beef.
Nutrition Facts : Calories 370, Carbohydrate 10 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 37 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 5 g, TransFat 1 g
SLOW COOKER GINGER BEEF ROAST
Start this take on beef roast in your slow cooker for a ginger-fresh version of the one-dish hit. Roll with the Asian theme - serve with rice and sugar snap peas.
Provided by ElizabethKnicely
Categories Roast Beef
Time 9h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Spray 12-inch skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with peppered seasoned salt. Cook beef in skillet over medium-high heat 5 to 6 minutes, turning once, until brown on both sides.
- Spray 5- to 6-quart slow cooker with cooking spray. Place beef in cooked (if necessary, cut beef in half to fit in cooker.) Mix stir-fry sauce, ketchup, vinegar and ginger in small bowl; pour over beef.
- Cover and cook on LOW heat setting 8 to 9 hours.
- Place beef on platter; cover to keep warm. Add stir-fry vegetables to mixture in cooker. Increase heat setting on HIGH. Cover and cook 15 to 20 minutes or until peppers are tender. Remove netting or string from beef, if needed. Serve pepper mixture with beef.
- SUCCESS HINT: Although it's tempting, avoid peeking in the slow cooker during cooking. Lifting the lid lets steam escape, and steam helps with the cooking.
- TIME-SAVER: Browning the meat adds flavor and helps seel in the juices, but if you're short on time, you can skip this step.
- SERVE-WITH: Serve this Asian-influenced roast on a bed of hot cooked rice or Asian noodles, along with steamed sugar snap peas.
- NOTE: This is also excellent with Snap Pea Stir-Fry Veggie Mix.
Nutrition Facts : Calories 242.2, Fat 10.3, SaturatedFat 4.6, Cholesterol 112.3, Sodium 179.6, Carbohydrate 1.6, Sugar 0.9, Protein 36
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GINGER BEEF WITH MANDARIN ORANGES - THE MIDNIGHT BAKER
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Cuisine AsianTotal Time 8 hrs 15 minsCategory DinnerCalories 539 per serving
- Trim beef of visible fat. Slice in 1/4-inch slices. I used the thick, boneless flat chuck roast (it looks like a very thick chuck steak).
- Heat 1 tbs of the oil in a large heavy skillet over high heat. When oil just begins to smoke, at the beef slices, making sure not to overcrowd the pan. Brown well on both sides. Repeat if you had meat that you couldn't fit the first time. Place browned beef in the slow cooker.
- Heat the other 1 tbs oil over medium-high heat. Add the mushrooms, water chestnuts and onion. Saute until onion begins to get soft. Add the soy sauce, ginger and the sherry (or mirin), scraping up all the browned bits at the bottom of the pan. Place the mushroom mixture on top of the meat in the slow cooker.
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